Vegetable Cuts Chart | Mise en Place / Cut Techniques.

So it seems that I really do need to follow each recipe's detailed demands for precisely cut produce. For many vegetables and fruits, the cut does make the flavor. Cuts affect cooking process, texture and aroma — and perhaps something even less tangible.

With Birds Eye Select vegetables, you can enjoy Tender Broccoli cuts for the whole family.

There are plenty of vegetables knife cuts that exist in French cuisine but even as an enthusiast everyday cook you do not need to remember all of them. That said there are 3 to 4 cuts that you should be aware of. Mainly:

Cuts of vegetables - SlideShare

High Intake of Vitamin C-Rich Fruits and Vegetables Cuts Risk of Death by 50% Cutting up your fruits and veggies is easy and certain vegetables do better with specific types of cuts. The key is to know what kind of cuts work best with each vegetable and the type of dish you are preparing. Before you start to cut, chop, slice, dice or Julienne, you should carefully wash your produce to get rid of any dirt and contaminants they may be carrying with them.

French vegetable cuts you should know: Brunoise - YouTube

This is one of the most commonly used cuts for vegetables that are being cooked, especially ones that are cooked a long time. Any time you are braising meats with mirepoix, or making stocks, use a paysanne cut. Because of the long cooking time, the size and shape of the vegetables will not be important, as long as they are roughly chopped.

Vegetable Cuts | Cooking Course


A chop is the most common of all vegetable cuts. It is a rough cut that involves halving, quartering, as well as making the pieces smaller. Recipes will usually be specific as to the chop, but if they are not, then the pieces should be roughly one inch in size. Vegetables that are commonly chopped include onions, bell peppers, squash, and others. A chop would be used on kabobs and stir fries.An easy way to remember the vegetables cuts above is that they are all cubes like in shape and they only differ in size except for the julienne which is a very fine strip cut of vegetable.The julienne cut is one of the most complicated because you have to get all of the cuts to be around the same size and it is a long, rectangular cut. If you were to look at the cut sideways, it would be a rectangle and then head on, it would be a square. The julienne cut is used to create a small cooking surface for the vegetables to be cooked quickly. It is also a common cut to be used in slaw and other sides where the food is piled on top of something. Some of the most popular vegetables to cut include celery, carrots, and potatoes.Paring and peeling are basic cuts that refer to removing the skin of vegetables and are often used interchangeably. Paring is done with a knife to remove the thick skins of vegetables like cucumbers. A vegetable peeler takes off the thin skin of vegetables like potatoes or carrots.Cut vegetables serve as fast finger food or delicious additions to recipes including pasta, salads, soups, stir-fry and many other quick-fix meals. Additionally, differently sized vegetable pieces add varying flavors and textures to your dishes. Understanding a few simple vegetable cuts helps you to get the right size and amount of vegetables for your recipes.Decorative cuts include paysenne, or variations of square shapes such as diamonds or “crinkles,” as well as chiffonade confetti and the long, rectangular ruban ribbon. Square shape variations are common for cutting french fries, and paysenne shapes are useful for enticing your children to eat raw vegetables. Select and use a chiffonade cut when you want to use a leafy green as a garnish. Stack and roll greens into a cigar shape, slice across the length of the roll, then fluff the thin strips with your fingers. Chiffonades take on the appearance of confetti on top of a salad, another vegetable or meat. Ruban ribbons are easy to bend and twirl, and a good way to use high-moisture vegetables such as cucumbers or zucchini as a garnish. The trick to ruban ribbons is to make each slice as long and thin as possible.